Ina Garten's Lemon Filling

By carvalhohm

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 extra-large eggs
• 3 extra-large egg yolks (save the whites for the meringue)
• 1/4 cup finely grated lemon zest (6 to 8 lemons)
• 1/2 cup freshly squeezed lemon juice
• 1/8 teaspoon kosher salt

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.

Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees on an instant-read thermometer. Pour into a bowl and cool to room temperature.

Yield: 3 cups